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    Score: 4.80. Votes: 5

    Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

    It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego. Back home, with an ice chest full of original Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). This recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking. Recently, Bennigan's restaurants across the country have been closing, but with this secret formula you can still experience the taste of the chain's signature sandwich.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.00. Votes: 1

    When YouTuber James Wright sings and swoons over Patti Labelle's Sweet Potato Pie in a hilarious profanity-laced November 2015 video it went viral, racking up 5 million views to date. The sudden popularity of the video created a mad run on the pies that left Walmarts around the country sold out for weeks. Now everyone, including James Wright, will not find themselves Patti-less when craving the rich goodness of an amazing sweet potato pie this season. You won't find this recipe anywhere else, including Patti's cookbook which makes a sweet potato pie much different from the one found in stores.    

     

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    Score: 3.80. Votes: 5

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Tossed in our honey-chipotle sauce."

    After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.60. Votes: 5

    Even though Arby's has diversified its menu over the years with toasted subs and deli-style sandwiches on sliced whole wheat bread, it's the thinly-sliced roast beef piled high on hamburger buns that originally made this chain famous. Since roast beef and horseradish go so beautifully together, Arby's created this delicious mayo-based horseradish sauce as a spread for the roast beef sandwiches. It also happens to be great on your homemade sandwiches too, but it just isn't cool to hoard handfuls of those blister packs to take home with you. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. First step: get out the blender. You'll need it to puree the horseradish into the mix so that the sauce is smooth and creamy like the real deal.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Two cheeses, bacon, tomatoes, onion, jalapenos grilled between tortillas with guacamole, sour cream and salsa."

    When Bill and T.J. Palmer opened their first restaurant in Atlanta, Georgia, in 1980, they realized their dream of building a full-service, reasonably-priced restaurant in a neighborhood setting. They called their first place T.J. Applebee's Edibles and Elixirs, and soon began franchising the concept. In 1988 some franchisees bought the rights to the name and changed it to Applebee's Neighborhood Grill and Bar. By that time, there were over 650 outlets, making Applebee's one of the fastest-growing restaurant chains in the world.

    According to waiters at the restaurant, the easy-to-make and slightly spicy quesadillas are one of the most popular appetizers on the Applebee's menu. The recipe calls for 10-inch or "burrito-size" flour tortillas, which can be found in most supermarkets, but any size can be used in a pinch. Look for the jalapeno "nacho slices" in the ethnic or Mexican food section of the supermarket. You'll find these in jars or cans. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Our flour tortilla is packed with sauteed chicken, sausage, bruschetta marinara, bacon and oozing with Monterey Jack cheese. We coat it with Parmesan, and pan-fry it to a crispy, golden brown, then drizzle it with balsamic glaze." 

    Italy meets Mexico in this new hit appetizer that combines a cheese-filled tortilla with ingredients you wouldn't usually find inside a quesadilla, including Friday's bruschetta marinara. Parmesan cheese is crusted on the outside of the tortilla, and the balsamic glaze drizzle is the perfect finishing touch. This is an awesome party dish appetizer since the whole recipe makes 4 quesadillas that can each be sliced into as many as 8 pieces.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.50. Votes: 2

    Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-Cheddar sauce. Served with Southwest rice and pico de gallo."

    Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken," and trademarked the name. Many people still know this dish by it's original title, so that's what I'm using here. When making your clone, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. Serve this dish with your choice of rice and some pico de gallo on the side.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Parmesan: Thin crusty strips of pizza dough topped with herbs and melted Italian cheese, served with marinara sauce. Loaded: Add Italian sausage and pepperoni."

    Each Applebee's makes an effort to decorate the inside of the restaurant with pictures and memorabilia from the neighborhood in which it is located. You'll see photographs of local heroes and students, license plates, banners, old souvenirs, trinkets, and antiques-all representing area history. Take a look around the walls of the next Applebee's you visit. Maybe you can find something you lost several years ago.

    Meanwhile, here's a find: pizza sticks that are made from dough that is proofed, fried, and then broiled. The frying adds a unique flavor and texture to the dough that you won't get with traditional pizza. I've designed this Applebee's pizza sticks copycat recipe to use the premade dough that comes in tubes. You know, like the stuff from that dough boy. But you can make this with any dough recipe you like. Just roll the dough into a 10x15-inch rectangle before slicing.

    These appetizers can be made either in the Parmesan version without meat, or "loaded" with sausage and pepperoni. This recipe yields a lot, so it makes good party food.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Three layers of light and airy sponge cake and strawberry mousse, drenched in strawberry sauce, topped with vanilla ice cream, fresh strawberries and whipped cream"

    The Strawberry Tallcake is a signature, trademarked item for Ruby Tuesday. It's pretty big, so plan on sharing it. This recipe calls for baking the sponge cake in a large, shallow pan—I use a baking sheet that has a turned up edges to hold in the batter. The strawberry mousse made here to frost the cake is a great, simple-to-make dessert on its own.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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